1 onion, chopped
4 oz. butter
3/4 c. uncooked rice
1 c. boiled ham, diced
1/2 c. tomato soup (straight from can)
1 pt. chicken broth
2 tbsp. Parmesan cheese

Melt 2 ounces of the butter and fry onions until light brown. Add rice and stir constantly over low heat until rice becomes slightly opaque. Add ham. When heated through, add soup and broth. Bring to gentle boil. Put in glass casserole dish, cover tightly, and put in oven (325 degrees) for 25 minutes. When done, season to taste, and stir in cheese and remaining butter.